Basic Recipe 2

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 4 oz. (120 g.) flour
  • salt
  • 2 egg whites


Sieve the flour and a pinch of salt into a basin containing the egg yolk. Add the melted butter and warm water and beat until a smooth paste is obtained. Beat the mixture very well indeed. Allow to get perfectly cold. Just before using stir in the whisked egg whites. This gives a crisp casing which stands away from the filling and is very fluffy. Some traditional recipes omit the yolk and use s